Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese

Summary Fungal spoilage during refrigerated storage is one of the main safety and quality‐related problems for dairy products. The effect of wheat gluten (WG) and methyl cellulose (MC) biopolymers containing natamycin (NA) on the growth of Aspergillus niger and Penicillium roquefortii on the surface of fresh kashar cheese during storage at 10 °C for 30 days was investigated. Wrapping of A. niger‐inoculated cheese with MC films containing 5–20 mg NA per 10 g resulted in approximately 2‐log reductions in spore count. Two mg NA per 10 g included into WG films was sufficient to eliminate A. niger on the surface of cheese. However, MC and WG films containing NA did not cause any significant decrease in P. roquefortii count on the cheese surface. Therefore, especially use WG films in dairy applications could be an effective way of controlling A. niger growth on these products.